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Colorful Southwestern Bean Salad

Developed by the Healthy Kids Today, Prevent Cancer Tomorrow campaign

 

Servings: 6

 

1 can (about 15 oz) no-salt-added black beans

1 cup no-salt-added canned corn kernels

1 cup chopped green, red, or yellow bell pepper

1 cup chopped carrot

3/4 cup mild tomato salsa

1 T olive oil

 

Cooking instructions: Open canned beans and canned corn. Over the sink, empty both cans into a strainer and rinse thoroughly. Let water drain from strainer.

 

Put the beans and corn into a large salad bowl. Add chopped bell pepper, carrot, olive oil, and salsa. Mix together with a large spoon and serve.

 

(Nutrition per serving: 125 calories, 3 g total fat,<1g saturated fat, 22g carbohydrates, 211 mg Sodium, 5g fiber, 6g protein 4g sugar)

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